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Place chicken breast in the Instant pot with one cup of water. Set timer to 10 - 16 minutes manual high pressure, depending on size of chicken and if it’s frozen or not.
In a stand mixer, add 1 cup ranch, ¼ cup of buffalo and hot sauce, and 1 brick cream cheese. I typically will put some hot sauce in the ¼ cup measure, then top off with buffalo sauce. Add hot sauce based on how spicy you want it. Also add in a handful of cheese.
Once the chicken is done, use the food processor to shred the chicken. Add to the stand mixer and mix on setting 2 or 3 until everything is mixed together well.
In the instant pot, add the box of pasta and 2 cups of water. Dump the mixture from the stand mixer bowl on top of the noodles, but do not stir.
Place on manual high pressure for ½ the lower minutes, rounded down, listed on the pasta box. (e.g. if the box says 13 - 15 minutes, set it for 6 minutes)
Once the time is up, do a quick release.
Mix everything together. Top with shredded cheese and bacon
Broil for about 4 minutes to melt cheese.